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This Easy Blackened Cod recipe is an easy fish recipe that is packed full of flavor. The cod filets are coated in my blackened cod seasoning before being sautéed quickly in a hot skillet. I like to serve the cod with a sweet pineapple salsa and rice. You will love this easy cod recipe for those busy nights!
There is something so good about blackening seasoning and seafood. Today’s Easy Blackened Cod recipe is one I make a lot for my family.
I love pairing it with a sweet pineapple salsa and serve it with white rice for a nice bowl option. This cod would also work great in fish tacos or on its own with a side salad. There is a restaurant in town that is a fusion of Italian food and Cajun food and a lot of their dishes use a blackening seasoning. I often order their blackened seafood and knew I had to recreate it at home. I just love the hint of spice and warm, rich flavors in the spice mix. If you like blackened seasoning I also have this Easy Blackened Tilapia Fish recipe. If you prefer something with less spice try this black sea bass that is pan seared.
Today’s cod recipe can be on your table in under 20 minutes, making it a great weeknight option when you need a quick meal. We also love this Pan Fried Fish and this Mediterranean Salmon recipe on repeat. Or learn How to Pan Fry Cod in Butter here. Cod is a great fish to cook with, if you’re a fan then try my Baked Cod with Lemon, Pan Fried Garlic Butter Cod, or Sheet Pan Mediterranean Cod recipes.
Why We Love this Easy Blackened Cod
This blackened cod is so easy to make! Here is why we love it:
• Easy Preparation: This cod is really simple to make. After you make your spice mix and prepare the cod you will quickly heat it in a skillet. I also offer an optional pineapple salsa recipe that is optional.
• Versatile Recipe: It’s worth mentioning that the blackened cod seasoning would work equally well with other fish, seafood, meat and poultry.
• Meal-Prep: This recipe is great for meal-prep! It makes a great addition to fish tacos or rice bowls throughout the week.
Recipe Ingredients You’ll Need
For exact ingredient amounts and instructions, see the full recipe card below.
- Cod: I use 1 to 1 1/2 pounds of cod fish fillets, which I cut into 4 filets.
- Oil: I sauté the fish in both olive oil and butter which adds great flavor to the fish.
- Lemon: I garnish the dish with wedges of fresh lemon, you could also use lime wedges.
- Fresh Herbs: I garnish with freshly chopped cilantro, you could also use parsley.
- Seasoning: I used smoked paprika, onion powder, garlic powder, black pepper, cayenne pepper, sugar and dried herbs to create the seasoning.
- Salsa: The sweet salsa mixes together pineapple and mango, onion and fresh herbs.
If you like cod recipes you might also want to check out my 19 Delicious Cod Recipes for easy weeknight meals.
Recipe Variations
- Fish: I’ve used cod, but this recipe would work equally well with other fish and seafood. Try the blackened seasoning with salmon, tuna, swordfish, mahi mahi, snapper, grouper or shrimp.
- Salsa: I’ve opted for a pineapple salsa, but the cod works with any fresh salsa. Try my Pico de gallo, Avocado Tomatillo Salsa ,Tomatillo Salsa, Easy Watermelon Salsa, or Cowboy Caviar.
- Lighter version: Cook the cod in extra olive oil and leave out the butter entirely.
- Low-Carb: Serve the cod over a bed of zucchini noodles or cauliflower rice instead of pairing it with rice.
How to Make Easy Blackened Cod
Step 1: Prepare the Blackened Seasoning
In a medium bowl mix together the blackening seasoning: paprika, onion powder, garlic powder, black pepper, salt, brown sugar, cayenne red pepper, thyme, basil, parsley and oregano and mix well. Set aside.
Step 2: Make the Pineapple Salsa
In another medium mixing bowl combine the pineapple, mango, cilantro, red onion, lime juice and cayenne red pepper and mix well. Taste and add salt as needed. Set aside.
Step 3: Prepare the Cod
Use paper towels and pat dry each piece of cod of any excess moisture. Using a pastry brush or your hands rub each piece of cod with the olive oil on both sides and place on a large plate.
Sprinkle the cod with the spice rub on all sides of the cod making sure to evenly coat the cod. Gently press the seasoning on the cod filets to make sure the coating sticks to the fish to create a blackened crust.
Step 4: Cook the Cod
Heat a large skillet or cast iron skillet over high heat. Add the butter and heat until shimmering. Add the cod to the skillet and let the cod sit in the skillet for about 2-3 minutes {you want the bottom to start to blacken}.
Using a spatula or tongs carefully flip over the fish and cook another 1 to 3 minutes {depends on the thickness of the fish}. Internal temp should reach 145 degrees F and you have a flaky white fish.
Step 5: Serve the Cod
Remove and serve with lime or lemon wedges, white rice, fresh cilantro and pineapple salsa.
Want another easy white-fish idea? Try this Baked Cod with Lemon and Capers.
Recipe Tip: You can prepare the blackened seasoning and the pineapple salsa ahead of time and set aside until you are ready to cook (ensure you store the salsa in the fridge, but leave the seasoning on the countertop). However, the cod is best cooked fresh when you are ready to eat, as reheating fish can lead to overcooking and the fish becoming dry.
Expert Tips for Perfect Blackened Cod
- When buying cod, look for chunky fish filets which will hold their shape best when cooked.
- Use an instant-read meat thermometer. Cook the cod to 145°F for a perfect, flaky texture. Keep in mind you may need to adjust the cooking time depending on the thickness of your cod filets.
- When you are blackening a fish, I recommend using a hot cast-iron skillet for the best crust.
- Double the batch of blackened cod seasoning. Use one portion to coat the cod in this recipe and store the rest in a jar with a tight fitting lid, at room temperature, for up to 1 month.
Leftover Ideas
If you’re lucky enough to have leftovers, the blackened cod and pineapple salsa can be used in other dishes.
- Blackened Cod Tacos: Both the blackened cod and pineapple salsa can be used in tacos, served with some guacamole, crispy lettuce and a drizzle of your favorite hot sauce. Use the cod in these Blackened Fish Tacos.
- Blackened Cod Wraps: Spread hummus or tzatziki on a whole-grain wrap, add the leftover cod and salsa, and pile on some fresh veggies like spinach, red onions, and shredded carrots.
- Salad: Flake the cod over a bed of greens with cucumbers, tomatoes, and a lemon vinaigrette. Add a handful of chickpeas or some croutons for extra texture.
- Bowl: You can use this cod in a blackened fish taco bowl with rice, pico de gallo and guacamole.
Storage Tips
- Store cooked cod in an airtight container in the fridge for 2-3 days. Warm leftovers in a 275°F oven for about 15 minutes to prevent drying out.
- To freeze, wrap cooled cod in parchment or wax paper, place in a ziplock bag, and freeze for up to 3 months. Thaw in the fridge before reheating. The pineapple salsa is best enjoyed fresh, but can be stored in an airtight container in the fridge for 2-3 days.
Recipe FAQs
When you see the term “blackened” on a recipe, it is referring to the Cajun cooking term to add a blackened seasoning to food, such as fish, seafood, meat or poultry. The term blackened does not mean burnt, although the seasoning will take on a dark color once cooked.
No black cod is a type of fish popular in Japanese cooking. Whereas blackened cod is the term used when blackened seasoning is used to flavor a piece of cod.
This fish would be great in the air fryer. Preheat the air fryer at 400 degrees F then cook tilapia for 10 minutes, flipping the fillets halfway through cooking.
More Fish Recipes
Seafood
Black Sea Bass Recipe
Mediterranean
Quick and Easy Air Fryer Salmon Recipe
Seafood
Sheet Pan Mediterranean Cod
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Easy Blackened Cod
Video
Ingredients
For the cod:
- 1-1.5 pounds cod, cut into 4 filets
- 2 tablespoons olive oil, divided
- 2 tablespoons butter
- blackened seasoning, see below
- 2 lemons, cut into wedges, or use lime wedges
- freshly chopped cilantro, for garnish
- white rice, for serving
- pineapple salsa, see below
Blackened Cod Seasoning:
- 1 tablespoon smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon black pepper
- 3/4 teaspoon sea salt
- 1 teaspoon brown sugar
- 1/2 teaspoon cayenne red pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
Pineapple Salsa:
- 2 cups pineapple, diced
- 1 cup mango, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons red onion, diced
- 1/2 lime, juiced
- sea salt to taste
Instructions
- In a medium bowl mix together the blackening seasoning: paprika, onion powder, garlic powder, black pepper, salt, brown sugar, cayenne red pepper, thyme, basil, parsley and oregano and mix well. Set aside.
- In another medium mixing bowl combine the pineapple, mango, cilantro, red onion, lime juice and cayenne red pepper and mix well. Taste and add salt as needed. Set aside.
- Use paper towel and pat dry each piece of cod of any excess moisture.
- Using a pastry brush or your hands rub each piece of cod with the olive oil on both sides and place on a large plate.
- Sprinkle the cod with the blackening seasoning on all sides of the cod making sure to evenly coat the cod. Gently press the seasoning on the cod filets to make sure the coating sticks to the fish.
- Heat a large skillet or cast iron skillet over high heat. Add the butter and heat until shimmering.
- Add the cod to the skillet and let the cod sit in the skillet for about 2-3 minutes {you want the bottom to start to blacken}. Using a spatula or tongs carefully flip over the fish and cook another 1 to 3 minutes {depends on the thickness of the fish}.
- Use a thermometer to check the center of the fish fillets. The internal temp should reach 145 degrees F and the fish should be flaking. Remove and serve with lime or lemon wedges, white rice, fresh cilantro and pineapple salsa.
Notes
- Store cooked cod in an airtight container in the fridge for 2-3 days. Warm leftovers in a 275°F oven for about 15 minutes to prevent drying out.
- To freeze, wrap cooled cod in parchment or wax paper, place in a ziplock bag, and freeze for up to 3 months. Thaw in the fridge before reheating. The pineapple salsa is best enjoyed fresh, but can be stored in an airtight container in the fridge for 2-3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
